Who doesn’t love a good noodle dish? Pancit, or noodles, can be found fresh in open air markets and various supermarkets. Local restaurants each have their own spin on various Filipino noodle dishes. Eateries with special emphasis on noodles are often called panciterias. Each panciteria will offer their own version of Pancit Palabok. This is a dish of Chinese origin with a distinct Filipino flavor. The ever present bihon, or rice noodles, covered with a thick shrimp sauce with garlic, onion, pork, annato (an orange peppery spice frequently found in southeast Asian cuisine), and fish sauce. It is left to thicken and then tossed with the noodles.

In this dish, it’s all about the toppings. Common ones include cooked shrimp, tinapa (smoked fish) flakes, chicharon (pork rinds), hard boiled eggs, fried minced garlic, tofu, scallions (green onions), and lemon juice. Some chefs prefer calamansi juice, often called the Philippine lime or calamondin. Many of these items can be found in a local Asian market. These flavors are all traditionally Filipino – the brightness of the lemon pairs well with the saltiness of the chicharon and tinapa. The richness of the shrimp sauce cut by the green onion. There’s also a mix of textures – you get a lovely crunch from the tinapa and chicharon while the egg is soft and creamy. Southeast cuisine is all about using fresh ingredients and combining them in a way that highlights each flavor while creating cohesive contrasts. The end result? A delicious Pancit Palabok – a satisfying, quintessentially Filipino dish.